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Gwinganna Retreat: Try This Mouth-Watering Healthy Watermelon Curry

watermelon, curry

Serves 8

What you’ll need

  • 1.2kg seedless watermelon
  • 1 tsp fresh turmeric, grated
  • 1 small knob of fresh ginger, grated
  • 1 tsp ground coriander 
  • 1 tsp ground cumin
  • 1 tbsp raw honey
  • 1 red chilli
  • 1 garlic clove
  • 2 tbsp coconut oil
  • 12 curry leaves
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 2 kaffir lime leaves, finely sliced 
  • sea salt and cracked black pepper, to taste
  • lime wedges, to serve

Take rind off the watermelon. Cut the watermelon flesh into 3cm pieces, reserving the offcuts. Put watermelon offcuts (approx. 200–300g) into a blender with turmeric, ginger, coriander, cumin, honey, chilli and garlic. Blend until smooth.

In a wok or pan heat the coconut oil and fry the curry leaves, whole cumin seeds and mustard seeds until they pop – it will not take long. Add watermelon puree and kaffir lime leaves. Bring the mix to the boil then simmer for 5 minutes. Add diced watermelon to the pan and warm through tossing carefully for another 3 minutes. Adjust seasoning.

Serve warm or refrigerate in a sealed container overnight. Serve with lime wedges and fresh herbs.

NOTE: This curry goes beautifully with grilled prawns.

Watermelon is an excellent source of vitamin C and a very low GI fruit, which means it helps keep blood sugar levels balanced.

Gwinganna, sweet potato recipe

Recipe extracted from Gwinganna Lifestyle Retreat’s recipe book “A Taste of Gwinganna” which can be purchased here.

Written by TheCarousel


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